High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase

High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 105, March 2018, Pages 853-862

Ana Laura Tibério de Jesus, Thiago Soares Leite, Marcelo Cristianini,